The microbial community, biogenic amines content of soybean paste, and the degradation of biogenic amines by <i>Lactobacillus plantarum</i> HM24

Li, Siyi; Du, Xue; Feng, Lei; Tuo, Yanfeng

doi:10.1002/fsn3.2528

Cited by 24 publications

(14 citation statements)

References 45 publications

(87 reference statements)

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“…Bunkova et al 33 reported that Enterobacteria were found to be the largest producers of amines among the studied Gram-negative bacteria in cultivation broth. In another study performed by Li et al 34 , a positive correlation between the Serratia level and the formation of spermine, and cadaverine during the fermentation of the soybean paste has been observed. This finding has been related to the high lysine decarboxylase and ornithine decarboxylase activities of this group of microorganisms.…”

Section: Resultsmentioning

confidence: 82%

Starter culture-related changes in free amino acids, biogenic amines profile, and antioxidant properties of fermented red beetroot grown in Poland

Choińska

Piasecka-Jóźwiak

Woźniak

et al. 2022

Sci Rep

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Fermentation of two red beet cultivars (Wodan and Alto) with single-strain starter cultures consisting of selected strains of lactic acid bacteria (LAB) of plant origin (Weissella cibaria KKP2058, Levilactobacillus brevis ZF165) and a multi-strain culture (containing W. cibaria KKP2058, L. brevis ZF165, Lactiplantibacillus plantarum KKP1822, Limosilactobacillus fermentum KKP1820, and Leuconostoc mesenteroides JEIIF) was performed to evaluate their impact on betalains, free amino acids, formation of biogenic amines, and antioxidative properties of the juice formed. Next-generation sequencing data analysis used to identify the microbial community revealed that the starter cultures promoted the dominance of the genus Lactobacillus, and decreased the proportion of spoilage bacteria compared to spontaneously fermented juices. Generally, the fermentation process significantly influenced the amount of the analyzed compounds, leading in most cases to their reduction. The observed changes in the studied parameters depended on the starter culture used, indicating different metabolic activities of the LAB strains towards bioactive compounds. The use of multi-strain starter cultures allowed to largely prevent the reduction of betacyanins and histamine formation.

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Section: Resultsmentioning

confidence: 82%

Starter culture-related changes in free amino acids, biogenic amines profile, and antioxidant properties of fermented red beetroot grown in Poland

Choińska

Piasecka-Jóźwiak

Woźniak

et al. 2022

Sci Rep

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“…The BAs content of sample ABL on the 30th day was lower than sample AB, indicating that Lactobacillus plantarum DPUL‐J5 could degrade BAs or inhibit the BAs formation. Li et al ( 2021 ) reported that Lactobacillus plantarum HM24 had a strong ability to degrade biogenic amines in the fermentation progress of soybean paste. In this study, BAs were detected at very low amounts in all tested samples of broad bean paste, which might be due to good raw material sources, the use of efficient starter cultures, adequate fermentation temperature and proper incubation, maintenance of proper hygiene, and proper storage (Shukla et al, 2014 ).…”

Section: Resultsmentioning

confidence: 99%

“…There were 16 strains of LAB, which were cultured on Man, Rogosa, and Sharpe (MRS) medium for 18 h, and there were 14 yeasts which were cultured on yeast extract peptone dextrose (YPD) medium for 18 h. Aspergillus flavus DPUM‐J1 and Bacillus subtilis DPUL‐J2 were also isolated from traditional broad bean paste and did not produce AFB1 or BAs. Aspergillus and Bacillus had high protease and amylase activities and have been used as starters in fermented soybean paste (Li et al, 2021 ). All strains were preserved in the Dalian probiotics function research key laboratory, Dalian Polytechnic University laboratory.…”

Section: Methodsmentioning

confidence: 99%

“…The production of BAs by LAB and yeast strains was determined according to the reported methods (Li et al, 2021 ). The LAB and yeast strains were inoculated in the modified MRS or YPD broth which contained seven 0.1% (w/v) BA precursors, including L‐tyrosine, L‐histidine hydrochloride, L‐lysine hydrochloride, L‐tryptophan hydrochloride, L‐arginine hydrochloride, L‐ornithine hydrochloride, L‐phenylalanine hydrochloride (Beijing Solarbio Science & Technology), and 0.005% (w/v) pyridoxal‐5‐phosphate‐HCl (Sigma‐Aldrich).…”

Section: Methodsmentioning

confidence: 99%

“…), which is very popular in Sichuan and Chongqing provinces, which develops a unique flavor due to the long‐term fermentation by mold, yeast, and bacteria (Li et al, 2018 ; Zhang et al, 2020 ). The Aspergillus and Bacillus were necessary for koji preparation for broad bean paste production, which can secrete protease, amylase, and other enzymes to decompose proteins, starch, and other macromolecular substances in raw materials, produce large amounts of small molecules, such as amino acids and sugars in broad bean paste, which can provide carbon and nitrogen sources for the growth of other microorganisms, and improve the quality of fermented products (Li et al, 2021 ; Ruiz‐Capillas & Herrero, 2019 ). Lactic acid bacteria (LAB) and yeast, as the predominant microorganisms in the post‐fermentation process of broad bean paste, had a considerable impact on the development of the nutrition composition and flavor compounds, such as free amino acids, organic acids, and volatile aroma substances.…”

Section: Introductionmentioning

confidence: 99%

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Safety evaluation and application of lactic acid bacteria and yeast strains isolated from Sichuan broad bean paste

Feng

Jin-hong

Guo

et al. 2022

Food Science & Nutrition

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Broad bean paste is one of the most popular characteristic traditional fermented bean products in China, which is prepared by mixed fermentation of a variety of microorganisms, among which lactic acid bacteria and yeast played an important role in the improvement of the fermented broad bean paste quality. However, the traditional open‐air fermentation of broad bean paste brought some risks of harmful microorganisms. In this study, the safety and fermentation ability of lactic acid bacteria and yeast strains isolated from traditional broad bean paste was evaluated. The results showed that the protease activity of the strain Lactobacillus plantarum DPUL‐J5 (366.73 ± 9.00 U/L) and Pichia kudriavzevii DPUY‐J5 (237.18 ± 10.93 U/L) were the highest. Both strains produced little biogenic amines, and did not exhibit α‐hemolytic activity or antibiotic resistance for some of the antibiotics most used in human medicine. Furthermore, the broad bean paste fermentation involving DPUL‐J5 and DPUY‐J5 was beneficial for accumulating higher total acid (1.69 ± 0.01 g/100 g), amino‐acid nitrogen (0.85 ± 0.03 g/100 g), and more volatile flavor compounds, meanwhile, reducing the levels of biogenic amines and aflatoxin B1. Therefore, this study provided a new strategy to improve the safety and quality of traditional broad bean paste.

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Screening lactic acid bacteria and yeast strains for soybean paste fermentation in northeast of China

Guo

Jin-hong

et al. 2023

Food Science & Nutrition

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Soybean paste was a traditional fermented product in northeast China, mainly fermented by molds, yeast, Bacillus, and lactic acid bacteria. In this study, the safety and fermentation ability of lactic acid bacteria and yeast strains isolated from traditional soybean paste in northeast China were evaluated, and the dynamic changes of biogenic amines, aflatoxin, total acids, amino acid nitrogen, and volatile compounds were investigated during the fermentation of the traditional soybean paste. Among the tested strains, Lactiplantibacillus plantarum DPUL‐J8 could decompose putrescine by 100%, and no biogenic amine was produced by Pichia kudriavzevii DPUY‐J8. Lactiplantibacillus plantarum DPUL‐J8 and P. kudriavzevii DPUY‐J8 with strong biogenic amine degrading capacities were inoculated into the soybean paste. After 30 days of fermentation, the content of biogenic amines and aflatoxin in the fermented soybean paste declined by more than 60% and 50%, respectively. At the same time, compared with the control group without inoculation, the contents of total acid (1.29 ± 0.05 g/100 g), amino acid nitrogen (0.82 ± 0.01 g/100 g), and volatile compounds in soybean paste fermented by L. plantarum DPUL‐J8 and P. kudriavzevii DPUY‐J8 were significantly increased, which had a good flavor. These results indicated that the use of L. plantarum DPUL‐J8 and P. kudriavzevii DPUY‐J8 as starter cultures for soybean paste might be a good strategy to improve the safety and flavor of traditional Chinese soybean paste.

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The microbial community, biogenic amines content of soybean paste, and the degradation of biogenic amines by Lactobacillus plantarum HM24

Abstract: This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.

Cited by 24 publications

References 45 publications

Starter culture-related changes in free amino acids, biogenic amines profile, and antioxidant properties of fermented red beetroot grown in Poland

Starter culture-related changes in free amino acids, biogenic amines profile, and antioxidant properties of fermented red beetroot grown in Poland

Safety evaluation and application of lactic acid bacteria and yeast strains isolated from Sichuan broad bean paste

Screening lactic acid bacteria and yeast strains for soybean paste fermentation in northeast of China

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